From Publishers Weekly
Variety abounds in an enticing collection that explores a perennial dessert favorite. Some recipes, such as pumpkin, pineapple and marbled cheesecakes, may be familiar friends, but a number of items tend toward the unusual, including white chocolate-and-chestnut and mango-and-raspberry offerings. Wheeler uses liquor to expand his flavor repertoire in wine-and-grape, Campari, Pernod and rum-and-raisin versions. Maids of honor and a cardamom-and-lime cheesecake lend the book an English flavor, while recipes such as paskha baked in a flower pot and cherry-cheese strudel stretch the book's format. A limited selection of savory items includes smoked-trout terrine and cranberry-turkey bake complete with a stuffing-mix crust. Wheeler also taps cheeses other than cream cheese: apricot-and-almond and spiced honey cheesecakes use Neufchatel while red-currant cheesecake and golden-raisin curd cake include cottage cheese, and fig-and-walnut cheesecake relies on ricotta. Wheeler, a pastry chef, is the author of Natural Desserts. Illustrations not seen by PW.
Copyright 1988 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Book Description
Contains 100 recipes for a variety of cheesecakes that can be concocted from ingredients easily obtained in local supermarkets. Recipes for cakes and pies based on many different cheeses abound, along with instructions for several types of crusts. Color photos. 5 1/2" by 11".
--This text refers to an out of print or unavailable edition of this title.
